"Roach activity present as evidenced by live roaches found. 15 live roaches in food storage room."

"Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Alfredo sauce at 112° F at steam table. Sauce reheated on stove to 165° F and placed on hot hold."

"Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish at 54° F, shrimp at 56° F, batter at 64° F, tomato at 53° F, bacon wraps at 54° F all at flip top cooler near entry to cook line. All foods iced down. Tuna at 69° F, cheese at 61° F, shrimp at 59° F, shrimp at 60° F, scallops at 57° F all at flip top cooler at end of cook line. All foods were ice down. Foods must be discarded within 4 hours from leaving temperature control. 1 hour remaining."